In a large fry pan, sauté off the onion in olive oil until is is soft. Add in the garlic and the smokey bacon and sauté until the fat in the bacon starts to render. Add in the rosemary, beef mince and cook to separate the beef mince, until browned. Add in the red wine, vegemite, blitzed sun-dried tomatoes and canned tomatoes. Simmer for 1 hour until the sauce is rich and delicious. Season at this point (the sauce may not need much season due to the saltiness of the bacon).

Serve with al dente San Remo Spaghetti and a generous sprinkle of freshly grated parmesan and black pepper.